I've Moved!

Friday, May 6, 2011

butterscotch pudding.

Puddings are like the backstage crew.

They usually play a supporting role while cakes and tarts take centre stage.

Like, the pastry cream for your tart. Isn't it just like a pudding in disguise?

Puddings aren't glamourous, but they are comforting. When I desperately need some edible form or relaxation, I don't think of cake. I think of bowls of creamy cold custard and a spoon. In my case, I'll probably need a ladle. Other than that, perhaps a good baking book with tons of pictures, a comfy sofa and presto, instant remedy.

As my venture out into the pudding world, I decided on a butterscotch pudding. Who doesn't love deep caramel-ly flavour? I topped mine off with toasted pecans, but I bet buttered pecans would be even better. Or how about some sauteed bananas in rum? Ooh, I should have done that. Most people would top their puddings off with whipped cream. Maybe some chocolate shavings too?

1. Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.

2. In a small bowl, whisk together the cornstarch with about 1/4 cup of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.

3. Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.

4. Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.

5. Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.

6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.